Eggplant Mediterranean Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6
Calories: 220 kcal
Ingredients
- 8 oz. pasta cooked to al dente
- 2 cups eggplant cubed
- 1 cup grape tomatoes halved
- 1 cup mini sweet peppers sliced into rings
- 1 clove garlic crushed
- 2 Tbsp. olive oil divided
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. dried oregano
- 2 Tbsp. tomato paste
- ½ cup black olives or kalamata olives, halved
- ¼ cup fresh parsley chopped for garnish
Instructions
-
Over medium heat, warm deep skillet. Lower heat; sauté 1 tablespoon olive oil, eggplant, peppers and tomatoes 5 to 10 minutes, until veggies are soft.
-
Stir in remaining olive oil, fresh garlic, tomato paste, salt, pepper and oregano.
-
Remove from heat; toss with pasta. Stir in olives. Top with fresh parsley.
Recipe Notes
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Nutrition Facts
Eggplant Mediterranean Pasta
Amount Per Serving
Calories 220
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 39g13%
Fiber 6g24%
Sugar 4g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.